Bacon Horseradish Crab Rangoon Recipe
Delicious Bacon Horseradish Crab Rangoon featuring a creamy blend of cream cheese, horseradish, and lump crab meat, combined with crispy bacon and fresh green onions, wrapped in wonton wrappers and cooked to golden perfection either by deep frying or baking. Perfect as an appetizer or party snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 30 pieces 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Filling
- 4 ounces cream cheese (softened to room temperature)
- 1 tablespoon prepared horseradish
- 1/4 teaspoon Worcestershire sauce
- 4 ounces lump crab meat
- 4 strips bacon (cooked until crispy and finely crumbled or chopped)
- 4 green onions (roots removed and thinly sliced)
Wrappers and Cooking
- 30 wonton wrappers
- 1 egg (beaten)
- Oil for deep frying or brushing before baking
Instructions
- Preheat Oil (Deep Fry Method): Heat about 3 inches of oil in a heavy-bottomed pot to 350°F over medium-high heat, preparing for deep frying.
- Prepare Filling: Beat together softened cream cheese, horseradish, and Worcestershire sauce using a hand mixer or sturdy spoon until the mixture is smooth and creamy.
- Add Crab and Bacon: Gently fold in lump crab meat, crumbled crispy bacon, and thinly sliced green onions until thoroughly combined.
- Assemble Wontons: Lay a wonton wrapper flat on a plate or cutting board shaped like a diamond. Lightly brush the edges with beaten egg. Place about 1 teaspoon of filling in the center, then fold the wrapper over the filling, pressing the edges to seal tightly while removing as much air as possible.
- Repeat Assembly: Continue filling and sealing the remaining wonton wrappers until all the filling is used.
- Deep Fry Rangoon: Carefully lower 1-2 wontons at a time into the hot oil using a skimmer or tongs, ensuring they have enough space to float freely. Fry each for 1-2 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Serve immediately.
- Alternatively Bake Rangoon: Preheat oven to 375°F. Arrange filled wontons on a baking sheet, brush or spray them lightly with oil, and bake for 15 to 18 minutes, or until they are browned and crispy.
Notes
- For best flavor and texture, use lump crab meat rather than imitation crab.
- Ensure cream cheese is softened to room temperature to make mixing easier.
- Be gentle when folding wontons to avoid tearing the wrappers.
- When deep frying, do not overcrowd the pot to maintain oil temperature and even cooking.
- If baking, brushing wontons lightly with oil helps achieve a crispy texture.
- Serve rangoon immediately for best taste and texture, especially when deep fried.
Keywords: crab rangoon, bacon crab rangoon, horseradish crab rangoon, wonton appetizers, deep fried crab wontons, baked crab rangoon
